1. Introduction

There's something truly magical about taking the abundance of peak-season fruit and transforming it into a luxurious, spreadable preserve that captures its essence long after the season is over. Peach butter is one such treasure – a concentrated, silky-smooth spread that embodies the sweet, sun-ripened flavor of fresh peaches in every spoonful.¹ Unlike jam or preserves, which often contain chunks of fruit, fruit butter is slow-cooked until intensely flavored and reduced to a thick, smooth consistency, perfect for spreading.²

Making peach butter is a labor of love, a process that involves peeling and simmering pounds of fresh peaches until they become a sweet, fragrant pulp, then cooking that pulp low and slow with sugar until it thickens into a spoonable 'butter'. It's a wonderful way to utilize a bounty of summer peaches, whether they come from your own garden, a local market here in Marrakesh, or anywhere else in the world where these beautiful stone fruits thrive during the warmer months.

This recipe guides you through creating that perfect texture and flavor, and crucially, provides instructions for both canning your peach butter for long-term, shelf-stable storage in your pantry and simple refrigeration or freezing if canning isn't your preferred method. Preserving fruit through canning, much like making our Easy Homemade Strawberry Jam Recipe, is a rewarding process that allows you to enjoy the taste of summer throughout the year. Get ready to fill your kitchen with the sweet aroma of simmering peaches and stock your pantry with golden jars of homemade goodness!

2. Recipe Summary

This recipe details how to make smooth, flavorful peach butter from fresh peaches, with clear instructions for both hot water bath canning and refrigerator/freezer storage.

• Cuisine: American / Preserve
• Difficulty Level: Medium (involves blanching, peeling, significant cooking time, and optional canning)
• Prep Time: 20-30 minutes (peeling, pitting, slicing)
• Cook Time: 1 - 1.5 hours (simmering and thickening, variable)
• Canning Time: 10-15 minutes (water bath processing)
• Total Time: Approximately 1 hour 30 minutes - 2 hours active time (plus cooling/setting time)
• Yield: Approximately 4 pint jars (or 8 half-pint jars)
• Dietary Classification: Vegetarian, Vegan, Gluten-Free, Dairy-Free.

3. Equipment and Utensils

Making peach butter and potentially canning it requires a few key pieces of kitchen equipment, particularly for handling the large volume of fruit and the cooking and preservation process.³

• Large pot: You'll need a large stockpot or Dutch oven (at least 6-8 quart capacity) for blanching the peaches in boiling water.
• Bowl for cold water/ice bath: A large bowl filled with cold water and ice is essential for shocking the peaches immediately after blanching. This stops the cooking process and helps loosen the skins.
• Towel or drainer: A clean towel or a wire rack set over a baking sheet for draining the blanched peaches.
• Sharp knife and cutting board: For safely cutting the peaches in half and into quarters.
• Paring knife (optional): Can be helpful for removing any stubborn bits of skin or fibrous flesh near the pit after blanching.
• Large saucepan: You'll need a large, heavy-bottomed saucepan or Dutch oven (at least 6-8 quart capacity) for simmering the initial peach pieces with water. A heavy bottom helps prevent scorching.
• Food processor OR Food mill OR Immersion blender: This is necessary to process the cooked, soft peaches into a smooth pulp. A food processor is quick, a food mill removes any remaining skins or fibers for an extra smooth result, and an immersion blender can be used directly in the pot (carefully!).
• Another large saucepan: You'll need a separate large, heavy-bottomed saucepan (at least 6-8 quart capacity, or use the same one after pureeing) for cooking the peach pulp with sugar until it thickens into butter. A heavy bottom is crucial here as the mixture gets very thick and prone to sticking/scorching.
• Stirring spoon: A long-handled wooden spoon or silicone spatula is best for stirring, especially during the long cooking time when the butter is thickening. A long handle keeps your hand away from splatters.
• Measuring cups: Both dry and liquid measuring cups are needed for measuring the initial water, the processed peach pulp (2 quarts), and the granulated sugar (4 cups).
• Ladle: A heatproof ladle with a spout makes it easier and safer to transfer the hot peach butter into the prepared jars.
• Prepared jars with lids and bands: You'll need clean glass canning jars (pint or half-pint size are typical for butter) that have been washed.⁴ Lids and bands should also be clean. If canning, follow instructions for sterilizing jars and preparing lids (usually simmering in warm water).
• Water bath canner OR Large stockpot with rack and lid: If you plan to hot water bath can the peach butter for shelf stability, you'll need a canner or a pot large and deep enough to fully submerge the jars in boiling water, plus a rack for the bottom to keep jars off the heat source, and a tight-fitting lid.⁵
• Jar lifter (if canning): A tool specifically designed to safely lift hot jars in and out of the boiling water canner.⁶
• Canning funnel (optional, if canning): A wide-mouthed funnel that fits into the top of canning jars, making it easier to ladle the hot butter without getting it on the rims.
• Headspace tool (optional, if canning): A small tool to measure the ¼ inch headspace accurately.
• Bubble remover/lid adjuster (optional, if canning): A non-metallic tool to run around the inside edge of the jar to remove air bubbles and ensure clean rims.

Having all your equipment ready and in place before you start processing the peaches will make the cooking and potential canning process flow smoothly and safely.

4. Serving Suggestions

Peach butter is a versatile preserve that can be used in numerous delicious ways, far beyond just spreading on toast. Its concentrated flavor makes it a wonderful addition to both sweet and savory applications.

• Classic Uses: The most traditional ways to enjoy peach butter are on baked goods:
  • Spread generously on warm toast, muffins, biscuits, or croissants.
  • A delightful topping for pancakes, waffles, or French toast.
  • Serve alongside scones (like our Homemade Strawberry Scones, substituting the jam with peach butter).
• Other Delicious Uses:
  • Stir a few spoonfuls into hot oatmeal or cold yogurt for added flavor and sweetness.
  • Use it as a filling for pastries, tarts, turnovers, or even crepes.
  • Swirl into cake batter (like muffins or simple loaf cakes) before baking.
  • Use as a glaze for roasted pork, chicken, or duck – the sweetness and slight acidity pair beautifully with savory meats. The concentrated flavor works well in glazes.
  • Spread a thin layer on sandwiches, especially with cheese or turkey.
  • Blend a little into smoothies for added fruit flavor.
  • Serve alongside a cheese board, particularly with soft cheeses like brie or goat cheese.
• Gifting: Peach butter makes a wonderful homemade gift, especially when canned in pretty jars with labels.
• Plating: When serving alongside other items, spoon a dollop of peach butter into a small dish or directly onto the plate. Its smooth, thick texture holds its shape nicely.

Peach butter is typically served at room temperature or slightly chilled, though warming it gently can enhance its aroma when serving with warm baked goods.

5. Nutritional Information

While the provided recipe focuses on the process and ingredients, a general understanding of the nutritional content can be helpful.

• Calories: Specific calorie count per serving (e.g., per tablespoon) is not provided in the original text. The calorie content will come primarily from the added granulated sugar and the natural sugars in the peaches.
• Macronutrient Distribution: Detailed macronutrient (Protein, Carbohydrates, Fat) information is not provided in the original recipe text.
  • Peach butter is very low in fat and protein.⁷
  • It is high in carbohydrates, mainly from sugars.⁸
• Dietary Information: Specific values for saturated fat, cholesterol, sodium, potassium, fiber, and total sugar are not provided in the original recipe text.
  • It will contain dietary fiber from the peaches, though the pureeing process breaks this down somewhat compared to whole fruit.
  • The total sugar content will be significant due to the large amount of added sugar used for preservation and texture.
  • It will be naturally very low in sodium and cholesterol.
• Vitamin & Mineral Information: Specific values for vitamins and minerals are not provided in the original recipe text.
  • It will contain Vitamin C and Vitamin A from the peaches. The cooking process may reduce some of the Vitamin C content compared to fresh fruit.

General Health Considerations: Peach butter is a concentrated source of fruit flavor and sugar.⁹ It's best enjoyed in moderation as a delicious spread or ingredient rather than a primary source of daily nutrients. While it contains vitamins from peaches, the high sugar content means it should be consumed as a dessert or condiment.

6. Storage and Reheating

The beauty of this recipe lies in its detailed instructions for long-term storage through canning, as well as simpler methods for shorter-term use.

• Proper Storage Instructions: Once the peach butter is cooked and ready, it must be stored using one of the methods described: canning for shelf stability, refrigeration for shorter use, or freezing for longer use without canning.
• Canning for Shelf Stability:
  • If choosing to can, follow the instructions precisely. Jars must be properly filled, have the correct headspace (¼ inch), rims wiped clean, and lids/bands secured finger-tight.¹⁰
  • The jars are then processed in a boiling water bath canner for the specified time (10 minutes for most altitudes, 15 minutes above 6,000 feet). This heat processing creates a vacuum seal as the jars cool, making the peach butter shelf-stable.
  • Jars sealed using this method can be stored in a cool, dark, dry pantry or cupboard for 18 months or longer. Once a jar is opened, it must be refrigerated and used within a few weeks.
• Refrigeration Instructions (If Not Canning):
  • If you are not canning, allow the peach butter to cool completely after cooking.
  • Ladle it into clean, airtight containers (jars or plastic containers work fine if not canning).
  • Store the containers in the refrigerator. Peach butter stored in the refrigerator will retain peak quality for about 3 weeks.
• Freezing Recommendations (If Not Canning):
  • Freezing is an excellent option for longer-term storage without canning. Allow the peach butter to cool completely after cooking.
  • Ladle it into freezer-safe containers or jars, leaving adequate headspace (at least 1/2 inch) to allow for expansion during freezing. Ensure you use jars specifically labeled as freezer-safe if using glass, as regular canning jars can break.
  • Seal tightly and store in the freezer. Frozen peach butter will maintain good quality for about 6 months.
• Thawing Frozen Peach Butter:
  • To use frozen peach butter, transfer the container from the freezer to the refrigerator and let it thaw overnight.
  • Once thawed, store it in the refrigerator and use within 3 weeks. Do not refreeze thawed peach butter.
• Reheating Methods: Peach butter is typically served at room temperature or chilled. Reheating is not necessary for consumption, although you could gently warm a small amount if using it as a warm topping for baked goods.

Choosing the appropriate storage method depends on how quickly you plan to use the peach butter and your comfort level with canning. Each method ensures the delicious flavor is preserved.

7. Expert Tips and Variations

Making The Best Peach Butter involves a few crucial steps and techniques. These expert tips, derived from the recipe instructions and general preserving wisdom, can help you achieve perfect results and explore delicious variations.

Tips for Perfect Peach Butter:

1. Start with Ripe, Flavorful Peaches: The quality of your final peach butter is directly tied to the quality of the peaches you use. Choose ripe, fragrant peaches that have good flavor. They will cook down more easily and provide the best sweetness.
2. Blanching Makes Peeling Easy: The recipe's instruction to blanch peaches in boiling water for 30-60 seconds and then shock them in an ice bath is the most effective way to remove the skins easily. This method causes the skin to loosen, allowing you to slip it off with your hands or a paring knife, saving significant time and effort compared to peeling raw peaches. This technique is also useful for preparing fruit for other recipes, like when making our Easy Homemade Strawberry Jam Recipe.
3. Puree Until Silky Smooth: After simmering the peaches until soft, processing them in a food processor, food mill, or with an immersion blender is essential to break down any remaining small pieces and create that signature smooth "butter" consistency. Process until there is no grit or small fruit pieces left.
4. Cook Low and Slow, Stirring Often: The process of thickening the peach pulp with sugar into butter requires patience. Cook it over medium heat, reducing to medium-low as it thickens, stirring very often (especially as it gets thicker) to prevent it from sticking and scorching on the bottom of the pan. Scorched fruit butter is not pleasant! A heavy-bottomed pan helps distribute heat more evenly.
5. Test for Thickness: The recipe instructs you to cook the mixture until it's "thick enough to form a mound on a spoon." This is a classic test for fruit butter consistency. Dip a cool metal spoon into the hot butter, lift it, and tilt it slightly. If the butter is thick enough, it should sheet off the spoon slowly in a relatively uniform layer and form a slight mound rather than running off quickly like a liquid. You can also place a small amount on a chilled plate; it should hold its shape and not spread excessively.
6. Accurate Sugar Measurement: The recipe calls for 2 quarts of peach pulp to 4 cups of sugar. Measuring the pulp after processing ensures the correct ratio for both flavor and texture. This amount of sugar contributes to the thickening process and acts as a preservative (especially important if not canning for shelf stability).
7. Follow Canning Instructions Precisely: If you choose to can your peach butter, it's vital to follow tested canning procedures for safety. Ensure jars and lids are clean and prepared according to current canning guidelines (usually involving simmering lids in warm water). Leave the exact ¼ inch headspace specified. Process in a boiling water bath canner for the correct time for your altitude. Properly sealed jars will have concave lids that don't flex when pressed.¹¹

Common Mistakes to Avoid:

1. Not Stirring Enough During Thickening: This is a thick mixture and will easily scorch on the bottom of the pan if not stirred frequently, especially in the final stages of cooking.¹²
2. Skipping the Pureeing Step: You won't achieve the smooth, luxurious texture of fruit butter without pureeing the cooked fruit.
3. Incorrect Headspace (if canning): Too little headspace can cause the lid to buckle; too much headspace can result in a weak or failed seal.¹³ Stick to ¼ inch.
4. Not Using Ripe Peaches: Affects the flavor, sweetness, and how well they cook down.
5. Not Allowing the Butter to Thicken Sufficiently: If not cooked long enough, it will be runnier than butter and may not set properly, affecting its spreadability and potentially its safety if not canned.

Creative Recipe Variations:

1. Add Spices: Enhance the peach flavor with warm spices. Stir in cinnamon, nutmeg, ground cloves, or a pumpkin pie spice blend after the peach butter has thickened, or in the last 10-15 minutes of cooking. This allows the spices to infuse without becoming bitter from prolonged cooking. Start with small amounts (e.g., 1-2 teaspoons cinnamon, 1/4 teaspoon nutmeg/cloves per batch) and adjust to taste.
2. Add Extracts: Stir in 1 teaspoon of vanilla extract or 1/4 teaspoon of almond extract after the peach butter has finished cooking and is removed from the heat. Heat can diminish the flavor of extracts.
3. Fruit Combinations: While this is peach butter, the method can be adapted for other fruits or combinations. Apple butter, pear butter, plum butter, or a combination of peach and apple are all delicious. Pumpkin butter (made from cooked pumpkin puree) is also a popular fall variation. Our Rhubarb Butter is another example of a fruit butter you can make.
4. Lower Sugar Options: This recipe uses a standard amount of sugar for flavor and texture. If you want to make lower-sugar fruit butter, you typically need to cook it for much longer to achieve thickness (relying on natural pectin and water evaporation) or use a specialized low/no-sugar pectin designed for fruit butter (follow its instructions). Lower sugar versions stored in the refrigerator or freezer are generally fine, but for shelf-stable canning, it is crucial to use a tested recipe and method specifically for lower-sugar preserves to ensure safety.
5. Add Citrus Zest: Stir in a teaspoon of finely grated orange or lemon zest after cooking for a brighter flavor note.

8. Ingredients Section

To make The Best Peach Butter, you'll need a good quantity of fresh, ripe peaches and just a few other ingredients. The weight of the peaches will give you an estimate of the yield and the amount of sugar needed based on the pulp volume.

• 4 to 4 ½ lbs (about 1.8 - 2 kg) peaches: This is approximately 14-18 medium-sized peaches. Choose ripe, fragrant yellow peaches.
• ½ cup (120ml) water: Added to the peaches during the initial simmering to help them cook down.
• 4 cups (800g) granulated sugar: Added to the peach pulp to sweeten and help thicken the butter.

Measurement Conversions (Approximate):

• 1 lb peaches ≈ 3-4 medium peaches
• 4 lbs peaches ≈ 1.8 kg
• 4.5 lbs peaches ≈ 2 kg
• ½ cup water ≈ 120 ml
• 4 cups granulated sugar ≈ 800g

Quality and Sourcing Recommendations:

• Use ripe, in-season peaches for the best flavor and ease of peeling and cooking down.
• Ensure your granulated sugar is fresh.

Possible Ingredient Substitutions:

• Peaches: You can use nectarines instead of peaches; you won't need to peel them, saving time, but use the same weight. Frozen sliced peaches (thawed and well-drained) can also be used, but the flavor intensity might vary slightly from fresh.
• Granulated Sugar: While granulated sugar is standard, brown sugar could be substituted for a portion of the sugar (e.g., replace 1 cup of granulated sugar with 1 cup of brown sugar) for a richer, more caramel-like flavor, similar to using brown sugar in crumble recipes like our Peach and Raspberry Crumble. This might slightly affect the color and cooking time.
• Water: Could potentially use a small amount of apple cider or peach juice instead of water for extra flavor, but start with a small amount.

Notes on Ingredient Preparation:

• You will be peeling, pitting, and slicing the peaches.
• The weight of the initial peaches is a guide; the key measurement for sugar is the volume of processed pulp (2 quarts).
• Be ready with your equipment for blanching, pureeing, and cooking.

9. Step-by-Step Instructions

Making peach butter is a process of cooking, pureeing, and reducing the fruit to a thick, smooth spread.¹⁵ Follow these steps carefully, including the instructions for your chosen storage method.

1. Rinse the peaches: Rinse your 4 to 4 ½ lbs of peaches under cool, running water to clean them.
2. Blanch the peaches for easy peeling: Bring a large pot of water to a rolling boil. Prepare a bowl of cold water with ice nearby (an ice bath). Carefully place a few peaches at a time into the boiling water using a slotted spoon or ladle. Blanch for 30-60 seconds. Immediately transfer the blanched peaches to the ice bath using the slotted spoon. Let them cool in the ice bath for 1 or 2 minutes.
   • Explanation: Blanching helps to loosen the peach skins, making them much easier to remove.¹⁶ The ice bath stops the cooking process quickly.
3. Peel and pit the peaches: Place the cooled, blanched peaches on a towel or drainer to drain any excess water. Cut each peach in half lengthwise, following the natural seam. Twist the two halves gently to separate them. Remove and discard the pit and any stringy, fibrous flesh near the pit using your hands or a paring knife. Using your hands or a paring knife, remove the outer skin (peel) from the blanched peaches; it should slip off easily. Discard the skins.
4. Simmer the peaches: Cut the peeled and pitted peach halves into quarters or smaller pieces. Place all the cut peach pieces in a large saucepan. Add the ½ cup (120ml) of water to the saucepan.
   • Explanation: Cutting the peaches into smaller pieces helps them cook down more quickly and evenly. Adding water helps start the simmering process without the fruit sticking.
5. Cook peaches until soft: Place the saucepan over medium heat. Bring the mixture to a simmer and cook, stirring often, until the peaches are soft and mushy (about 15-20 minutes). They should easily fall apart when stirred.
   • Explanation: Simmering breaks down the peaches further, preparing them for pureeing. Stirring prevents sticking.
6. Process into peach pulp: Remove the saucepan from the heat. Carefully transfer the soft peach mixture to a food processor, food mill, or use an immersion blender directly in the pot (following the manufacturer's instructions for safe use with hot liquids). Process until you produce a completely smooth peach pulp with no lumps or pieces of fruit.
   • Explanation: Pureeing creates the smooth base that defines fruit "butter" consistency. A food mill is particularly good at removing any stray fibers or small pieces of skin.
7. Measure the pulp and add sugar: Measure exactly 2 quarts (8 cups / approx. 1.8 - 2 kg) of the smooth peach pulp. Place this measured pulp in a large, heavy-bottomed saucepan. Add the 4 cups (800g) of granulated sugar to the pulp. Stir well using a spoon or spatula until the sugar is completely dissolved in the peach pulp.
   • Explanation: Measuring the pulp after processing ensures you have the correct volume for the sugar ratio specified in the recipe, which is crucial for thickening and preservation. Dissolving the sugar before heating helps prevent scorching and ensures it is incorporated evenly.
8. Cook the peach butter to thicken: Bring the peach pulp and sugar mixture to a soft boil over medium-high heat, stirring constantly at first. Once it reaches a soft boil, reduce the heat to medium or medium-low (depending on your stove) and continue to cook at a low boil (a gentle, consistent bubbling), stirring often and watching very carefully for scorching or sticking to the bottom of the pan. Cook the mixture until it is thick enough to form a mound on a spoon. This can take anywhere from 45 minutes to over an hour, depending on how much liquid needs to evaporate.
   • Explanation: This is the crucial step where the "butter" consistency is achieved. Slow cooking allows excess water to evaporate, concentrating the flavors and sugars, and thickening the mixture. Constant stirring is vital as the thick mixture is highly prone to sticking and burning. The "mound on a spoon" test is a reliable indicator of thickness.
9. Ladle into prepared jars: Once the peach butter has reached the desired thickness (forms a mound on a spoon), remove the saucepan from the heat. If you are canning, ladle or pour the hot peach butter into your prepared, warm canning jars using a ladle and canning funnel if you have one. Fill the jars, maintaining ¼” headspace (the space between the surface of the peach butter and the rim of the jar).
   • Explanation: Ladling hot butter into hot jars reduces thermal shock. Leaving the correct headspace is essential for a proper seal during canning.
10. Seal jars (if canning): If canning, wipe the rims of the jars clean with a damp cloth (any food on the rim can prevent a seal). Place the warm lids on the jars and screw on the bands finger-tight (tight enough that you feel resistance, but not as tight as you can possibly make it).
    • Explanation: Clean rims are necessary for a vacuum seal. Finger-tight bands allow air to escape during processing, creating the vacuum.
11. Process in a water bath canner (if canning): If canning, carefully place the sealed jars in your boiling water bath canner, ensuring they are fully submerged in at least 1 inch of boiling water. Place the lid on the canner and bring the water back to a rolling boil. Once a rolling boil is reached, process the jars for 10 minutes. If you are above 6,000 feet in elevation, process for 15 minutes.
    • Explanation: Boiling water bath processing heats the contents of the jars to a temperature sufficient to create a vacuum seal as they cool, preserving the contents and making them shelf-stable. Processing time varies by altitude.
12. Cool and check seals (if canning): After the processing time is complete, turn off the heat and remove the canner lid. Let the jars sit in the hot water for 5 minutes before carefully removing them from the canner using a jar lifter. Place the hot jars on a towel or wire rack in a draft-free location and let them cool undisturbed for 12-24 hours. You should hear the lids "ping" as they seal. After cooling, check the seals by pressing on the center of each lid; the lid should be concave and should not flex up or down. If any jars did not seal, refrigerate them and use within 3 weeks.
    • Explanation: Slow cooling helps ensure a strong seal. The "ping" and concave lid indicate a successful vacuum seal. Unsealed jars are not shelf-stable.
13. Store canned butter: Jars sealed using the hot water bath canning method will retain peak quality in your pantry or dry, cool place for 18 months or longer, provided the seals remain intact.¹⁷ Store them without the bands screwed on (you can place them back on loosely) in a cool, dark place.
14. Store non-canned butter (refrigeration/freezing): If you are not canning, allow the peach butter to cool completely after cooking. Ladle it into clean, airtight containers or freezer-safe jars (leaving headspace if freezing). Store in the refrigerator and eat within 3 weeks, or store in the freezer for up to 6 months. Be sure to use freezer-safe jars if freezing.
    • Explanation: These are alternative storage methods that rely on cold temperatures to preserve the fruit butter for shorter durations.

10. Frequently Asked Questions (FAQ)

Here are some common questions about making and enjoying The Best Peach Butter recipe, including questions about canning and storage.

• What is fruit butter, and how is it different from jam or preserves? Fruit butter is a thick, smooth spread made by cooking fruit pulp with sugar until it is highly concentrated and spreadable, like soft butter. Unlike jam, it contains no chunks of fruit. Preserves contain whole or large pieces of fruit. Fruit butter is cooked down much further than jam to achieve its signature thick, smooth consistency.
• Why do I need to blanch and peel the peaches? Can I skip this step? Blanching and peeling the peaches are essential for achieving the smooth, luxurious texture of peach butter. Peach skins do not break down completely during cooking and would leave behind small, tough bits in the final product if not removed. Blanching is the easiest method to get the skins off. While you could potentially skip peeling and strain the cooked mixture through a food mill, it's more work and blanching is the standard method for peach butter.
• Can I use frozen peaches instead of fresh ones? Yes, you can use frozen sliced peaches. Thaw them completely and drain off any excess liquid very well before using them in step 4 (simmering). Be aware that using frozen fruit might slightly alter the initial cooking time and the amount of liquid released, potentially requiring a little longer cooking time to reach the desired thickness in step 8.
• How do I know when the peach butter is thick enough? The recipe describes the "mound on a spoon" test in step 8. Dip a cool metal spoon into the hot butter, lift it, and tilt it slightly. If it is thick enough, it should sheet off the spoon relatively slowly in a cohesive layer and form a slight mound rather than running off like thin syrup. Another test is to place a small dollop on a chilled plate; it should hold its shape and not spread much. Continue cooking and stirring until it reaches this consistency.
• I don't want to can. How long will the peach butter last if I just refrigerate or freeze it? If you choose not to can, follow the storage instructions in step 14. Cooled peach butter stored in an airtight container in the refrigerator will last for about 3 weeks. Stored in a freezer-safe container in the freezer, it will last for about 6 months. Canning is the method that makes it shelf-stable for 18 months or longer at room temperature.
• Can I add spices like cinnamon or nutmeg to my peach butter? Yes, adding spices is a popular variation! Stir in warm spices like ground cinnamon, nutmeg, cloves, or a pumpkin pie spice blend after the peach butter has thickened to the desired consistency (in the last few minutes of cooking) or even after it's removed from the heat. Start with a small amount (e.g., 1-2 teaspoons cinnamon, 1/4 teaspoon nutmeg/cloves per batch) and adjust to taste. Adding them late prevents them from potentially becoming bitter from prolonged cooking.
• Can I reduce the amount of sugar in this recipe? This recipe uses a standard ratio of sugar to fruit pulp (4 cups sugar to 2 quarts pulp) which contributes to the flavor, texture, and acts as a preservative.¹⁸ Reducing the sugar significantly may result in a thinner butter that requires much longer cooking time to thicken and could affect its safety for shelf-stable canning unless a specific low/no-sugar pectin and tested canning method designed for fruit butter is used. For refrigerator or freezer storage, you could experiment with slightly less sugar, but the texture and intense sweetness would change, and it might not thicken as much without very prolonged cooking. Always follow tested canning guidelines if preserving for the pantry.

Enjoy the process of making and the delicious results of your homemade Peach Butter!